2.4.3. Migration Test

Active packaging emits the active component via migration through the headspace or direct contact with the food's surface. Hence, it is crucial to assess the active packaging's capacity for releasing the active component using a migration experiment. For the migration experiment, the Food and Drug Administration of the United States has advised using food

mimics, such as water (to simulate an aqueous medium) and 95% ethanol (to represent a fatty medium) [45]. The polyphenol data revealed that there is a movement of polyphenolic compounds that is greater in ethanol than in water (Table 4). Kurek et al. [46] maintain that if the structural integrity of the film is preserved, the active ingredient will continue to be present. This also has an impact on the increased GAE observed in ethanol compared with water. The Ch-5% EPPE film has the greatest migration value (5.09 ± 0.06 mg gallic acid/mL water and 9.12 ± 0.08 mg gallic acid/mL ethanol), which differs substantially (*p* < 0.05) from all other measures of polyphenol migration. It is preferable for active ingredients to migrate, such as polyphenols and antioxidants, since they can enhance the qualities of packed food items, prevent oxidation, increase their shelf life, and serve as a package having active characteristics [47].


**Table 4.** Migration test of chitosan films modified with 0 to 5% EPPE.

Data are presented as mean ± SD. Means with different superscripts (a–d) in lowercase letters in a column are significantly different at *p* < 0.05.
